Savor These Tasty Three Hellenic Croquette Creations

Leek Patties

Petite fried fritters, commonly called keftedes, are a treasured signature dish in Jewish cuisine. These wonderful leek patties offer a tasty fusion of savory minced beef with the subtle, mildly sweet essence of tender leeks, making them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the green leeks carefully and remove the roots and the bulk of the dark green parts. Chop in half along the length then into 1.5-centimeter slices. Transfer in a large skillet and cover with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and spice well with salt and pepper. Combine well using your palms then shape a couple of scoops into a patty, flattening a little. Place on a platter and continue for the balance of the mixture.

Preheat olive oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is hot, brown the croquettes in small groups until golden brown on each side. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Remove the ready croquettes to a dish topped with kitchen paper and permit to rest.

Offer with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a real delight. The golden crust gives way to a soft center. The spinach brings a bright, moderately green flavor, while the grated cheese offers a deep, flavorful richness. It's possible to replace the cheese with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to garnish

If using raw spinach, rinse it carefully, removing any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a bit of hot water over a medium heat. Once wilted, remove in a colander for about 15 minutes, then squeeze out any extra water and put aside.

If using defrosted spinach, completely squeeze out unwanted moisture.

Preheat the oil in a skillet over a medium heat and fry the chopped onion and minced garlic until tender, about a few minutes. Turn off the heat.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with salt and pepper. Stir completely until blended. If the dough seems too loose, mix in some additional breadcrumbs.

With your fingers, shape the dough into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and put them on a tray topped with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a depth of about half an inch. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden everywhere, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely healthy bite or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a pot and fill with enough cold water. Simmer over a medium flame for about 20 mins or until nearly done, adding extra liquid to keep the legumes immersed if required.

Add the burghul and continue cooking until fully cooked. Strain the ingredients thoroughly and reserve in a bowl.

Preheat a portion of the